Tag: eggs

Paleo Lemon Blueberry Loaf

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I just love anything (and everything) with a tangy lemon flavor. Lemon squares, you’re SO GOOD…but you’re SO BAD! This guilt-free, grain-free paleo bread with lemon, blueberries, and very little sugar…now that’s a show stopper. This deliciousness can be made as a loaf or muffins, crunchy on the outside and soft and crumbly on the inside. Does it get any better?!

Ingredients:

  • 1 cup almond or coconut flour (or healthy flour of choice)
  • 1/4 cup arrowroot powder
  • 1/3 cup raw cashews
  • 4 eggs
  • 1/4 cup coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon baking soda
  • 2 or 3 lemons (depending on how lemon-y you like)
  • 1 cup blueberries
  • 1 tablespoon honey
  • pinch of sea salt

Preheat oven to 350 degrees. Set aside blueberries and lemons. Combine all other ingredients in food processor (I use a Vitamix.) Wash lemons and grate the zest of one lemon into mixture. Cut lemons in half, remove seeds, and squeeze juice into mixture. Continue to blend until batter is consistent and smooth. Add blueberries and stir by hand. Grease loaf or muffin pan with coconut oil and pour batter in, leaving about an inch on top for loaf to rise. (If you have leftover batter, it can be used for muffins or pancakes.) Bake for 35 minutes (25 for muffins!) and check with a fork to make sure it’s cooked through, if not, continue to bake another 8-10 minutes. Once top has started to brown, remove from oven and let cool for at least 15 minutes before removing from pan. Refrigerate leftovers to keep fresh. Enjoy this sweet and sour snack!

One Healthy Breakdown: take that sugar-laden lemon bars!

*recipe inspired by Savory Lotus’ Blueberry Lemon Bread

Sweet Potato Protein Muffins

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These sweet potato muffins were an insta hit! Packed with protein, fiber, and sweet flavor, you can’t go wrong whipping up a batch of these babies for an easy breakfast or snack! Dont’ be afraid to substitute the sweet potatoes for pumpkin as well!

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Sweet Potato Protein Muffins:

Makes 6 regular sized muffins. Note that I used 1 can of organic sweet potato puree; however, you could use 1-2 baked sweet potatoes – equal to about 1.5 cups of sweet potato if you prefer.

Pre-heat oven 350 degrees

Ingredients:

  • 1 can sweet potato puree or the equivalent of 1.5 cups of baked sweet potato (as long as you have a good blender, you can leave skin on – it’s the healthiest part!)
  • 1/2 cup raw rolled oats
  • 5 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon / or a few drops of vanilla extract
  • 3/4 teaspoon honey
  • 2 tablespoons almond milk

Instructions:
blend or mix the above (I used Vitamix)
lightly coat muffin tin with coconut oil and pour mixture into pan, filling muffin just over halfway
bake muffins at 350 degrees for 35-45 minutes. Once muffins golden on top, check with a fork or knife to make sure that muffin is cooked through. Let cool and remove from tins. Enjoy and refrigerate leftovers.

One Healthy Breakdown: September tastes oh so sweet!

French Toast for One

French toast, anyone? Sometimes, we all need a breakfast packed with sweet comfort. This is not your average brunch-order french toast, no matter how you slice it.

22This french toast for one is made of super healthy ingredients to fuel your day. The perfect combination of whole-grains for energy, protein for satiety, and deliciousness to boot. Plus, it doesn’t take an hour to prep or bake, because you don’t even need an oven! Here’s how:

Ingredients: (makes one serving, double for two or if you’re having a larger meal – like a bigger brunch in place of both breakfast and lunch)

  • 1 slice of Ezekiel bread (or another whole-grain bread, I prefer Food for Life’s cinnamon raisin)
  • 1 whole egg + 1 egg white
  • 2 teaspoons almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup berries or 1/2 sliced banana (optional)
  • pure maple syrup, grass-fed butter, and/or nut butter to top (all optional)

IMG_3321Instructions:

Toast bread in toaster. While bread is toasting, whip eggs, almond milk, vanilla, and cinnamon until consistent. Once bread is toasted, dip in egg mixture to coat and move to a pan on stove. Pour remaining mixture over pan. Flip bread after a minute and cook through as desired. Plate, top accordingly, (try berries, banana slices, grass-fed butter, pure maple syrup, coconut butter, honey, or nut butter of choice) and enjoy thoroughly!

One Healthy Breakdown: A hearty, healthy, and heavenly breakfast in minutes!

Pumpkin Carrot Zucchini Bread

IMG_2724What is paleo, pumpkin-spicey, loaded with veggies, and tastes amazing? Pumpkin carrot zucchini bread, of course! So loaded with flavor that no one will know that it’s made of nothing but veggies, protein, and healthy carbs for energy…that can be our little secret. One loaf of this bread doubles as a kid-friendly breakfast and pre or post-workout fuel. All bases covered here.

Ingredients:

  • 1.5 cups of pumpkin (or sweet potato) puree (I use Farmer’s Market organic)
  • 1 zucchini
  • 2 carrots
  • 1/2 cup coconut flour (or sub another healthy flour)
  • 4 eggs
  • 2 heaping tablespoons unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon flaxmeal
  • 1 tablespoon almond butter
  • 3/4 cup almond milk
  • 1 tablespoon pumpkin seeds (pepitas) to top
  • optional: 1 teaspoon pure maple syrup or honey for a sweeter treat

Preheat oven to 370. Grate the carrots and zucchini. If you have a Vitamix or high-powered food processor, feel free to use that instead (I did!) Add pumpkin, eggs, and flour and mix well. Add remaining ingredients (except pumpkin seeds) and blend until consistent. Pour batter into a greased (I used coconut oil spray) loaf pan, baking pan, or muffin pan. Top with pumpkin seeds. Bake at 370 for 45-50 minutes (for muffins, check after 30 minutes.) Ensure that bread is cooked through with a fork – bake for another 5-10 minutes if not. Remove and let cool before eating every last crumb. Feel free to also add nuts or chocolate chips for a sweet, crunchy treat!

One Healthy Breakdown: pumpkin spice and everything nice

One Healthy “Baked” Oatmeal

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photo 2I love weekends. I love breakfast. I love oatmeal. I love oatmeal almost as much as I love pancakes. Why do I feel the need to express my love for oatmeal? It’s just such a classic, timeless, never-gets-old, filling, healthy, energy-packed, adaptable breakfast! Here’s an adaptation you may not yet have tried. Even if you’re not a fan of oatmeal’s soft, thin, texture, you WILL be a fan of this crunchy, nutty baked version. Plus, it takes THREE minutes to make, can you swing it?!

One Healthy Baked Oatmeal: (makes one serving)

  • 1/4 cup oats (old-fashioned, steel cut, or both!)
  • 1 egg and 1 egg white
  • 2 tablespoons almond milk
  • 2 tablespoons water
  • 1 teaspoon real maple syrup
  • 1 teaspoon cinnamon

Mix all ingredients in microwave-safe bowl. Either pop in the micro for 2.5 minutes or, if you’re really patient, bake in oven in pan for 20-25 mins. This one’s sweet enough to enjoy solo, but feel free to add your fave oatmeal toppers. Dig in!

One Healthy Breakdown: The perfect way to get “baked!”

Colorful Veggie Frittata

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photo(91)This veggie frittata was a huge hit here among my Labor Day house guests! Made with eggs, egg whites, lots of veggies, and a touch of cheese, it’s tasty, savory, and satisfying. Best of all, it only takes about 30 minutes! (Feel free to sub your favorite veggies.)

Preheat oven to 375 degrees.

Ingredients:

  • 4 eggs plus 2 egg whites
  • 1 handful arugula
  • 5 whole white mushrooms
  • 1 bunch baby broccoli (cut in small pieces, discard stems)
  • 1 tomato
  • 1 zucchini
  • A few tablespoons chopped scallions
  • spices to taste (basil, rosemary, salt, and pepper)
  • 2 tablespoons chevre cheese (optional, sub for favorite cheese or leave out)
  • Pan spray

In a pan, cook broccoli and mushrooms with half of scallions. Turn off heat and add arugula to flash sautee. Beat eggs in a separate bowl. Add spices and remaining scallions. Mix in veggies and cheese. Pour mixture in a greased oven-safe dish and cook for 20-30 minutes (test with a fork to ensure eggs are cooked through.) Let cool and serve!

One Healthy Breakdown: this better breakfast packs protein, fiber, and frittadeliciousness!

Brunch at Babette’s – Dilemma Solved!

When I first ventured to Babette’s (66 Newtown Lane, East Hampton) for brunch years ago, I knew I’d be back…again…and again. This place instantly jumped right to the top of my list of brunch spots, and for good reason. Just looking at the menu made me feel light, cheerful, and hungry! There’s something for everyone and everything is fresh and organic. From simple classics like pancakes, French toast, (Nick’s choice, pictured below) omelets, and eggs, to super creative creations too!

photo(25)First and foremost, Babette’s serves breakfast until 4:30pm, (as a huge fan of breakfast for dinner, this sits well with me) in addition to lunch and dinner too.

One of my all-time favorites is the poached eggs with market vegetables and pesto. It’s fresh, light, and pesto-freakin-tastic. The eggs were delish, super fresh, and the pesto added a flavor I could only dream of. The bed of veggies perfectly balanced the rich pesto flavor. I had a few bites of oatmeal too, which was simple and good. One of these days, I’ll get around to (attempting to) recreate this gem in my own kitchen (good luck to me.)
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Our sunny, cozy table by the window also provided some good entertainment as East Hampton’s mid-morning crowd strolled down Newton Lane. Babette’s won my heart (and my stomach) long ago and I will be back soon for sure!

One Healthy Breakdown: Delightful and delicious – a must.